Pumpkin Pie Dip
This Pumpkin Pie Dip Recipe comes together in a just a matter of minutes and is loaded with pumpkin purée, cream cheese, vanilla pudding mix (my secret ingredient, trust me), spices, and cool whip! Suggestions on cream cheese and cool whip substitutions below!
Servings: 16 people
Calories: 133kcal
Equipment
Ingredients
- 1 (8 oz) package cream cheese softened to room temperature
- 1 (15 oz) can pumpkin puree
- 1/2 cup brown sugar packed
- 1 (3.4 oz) package instant vanilla pudding mix
- 1/2 tablespoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 (8 oz) tub Cool Whip thawed + more for topping if desired
- Pie crust cookies, gingersnap cookies, graham crackers, vanilla waters optional for serving
Instructions
- Place cream cheese and pumpkin purée into a large bowl.
- Use your hand mixer to cream them together until smooth.
- Add in brown sugar, vanilla pudding, vanilla, cinnamon, ginger, nutmeg, cloves, and salt.
- Use your hand mixer to cream everything together again until smooth.
- Gently fold in the cool whip, using a spatula.
- Serve (I like an extra dollop of cool whip on top) or place in a sealed airtight container in the fridge* until ready to serve.
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Notes
*If chilling this in the fridge, I like setting it out for 10 minutes to soften slightly before serving.
Nutrition
Calories: 133kcal | Carbohydrates: 19g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 127mg | Potassium: 99mg | Fiber: 1g | Sugar: 15g | Vitamin A: 4350IU | Vitamin C: 1.2mg | Calcium: 45mg | Iron: 0.5mg